Method

To make the couscous, cook according to the pack instructions. Fluff with a fork, then stir through the pomegranate, almonds, lemon juice and olive oil with plenty of seasoning. Set aside.

To cook the chicken, heat a frying pan with a drizzle of oil and add the chicken to the pan with the harissa and lemon juice. Toss in the pan for around 5 minutes until cooked through. Stir through the coriander and allow to wilt for a few seconds in the pan. Serve with the couscous.